Take the filet mignon out of the refrigerator and let it come to room temperature for about 30 minutes. Season both sides generously with salt and freshly ground black pepper.

Preheat your oven to 400°F (200°C).

In a skillet, melt the unsalted butter over medium heat. Add the sage leaves once the butter is melted. Continue cooking until the butter turns a golden brown color and has a nutty aroma, about 5-7 minutes. Stir occasionally to prevent burning.

Remove the sage leaves from the skillet and set aside. Increase the heat to medium-high. Add the seasoned filet mignon steaks to the skillet with the brown butter and sear for about 3-4 minutes on each side, until a golden crust forms.

Transfer the skillet to the preheated oven. Cook the steaks for an additional 5-10 minutes, depending on your desired level of doneness (5 minutes for medium-rare, 7 minutes for medium).

While the steaks are in the oven, prepare the fig reduction. In a saucepan, combine the balsamic vinegar and honey over medium heat. Bring to a simmer and reduce by half, about 10-15 minutes. Add the figs and cook for an additional 5 minutes until softened.

Once the steaks are done, remove them from the oven and let them rest for about 5 minutes. Drizzle the balsamic-glazed fig reduction over the steaks, and garnish with the crispy sage leaves and fresh thyme, if using.

Serve the Brown Butter and Sage-Crusted Filet Mignon with your choice of side dishes, such as roasted vegetables or creamy mashed potatoes.